Sun Dried Tomato, Olive, and Bell Pepper Cake with Goat Cheese

This savory with a hint of sweet "torta" is a fun way to have your cake and eat it too. In fact, it's a cheesecake in a way. Either with the creamy goat cheese, or by substituting cream cheese, Its layers of Mediterranean flavors are a celebration. You may want to put some candles in it and make a wish!

Ingredients

  • 3½ cup all-purpose flour and 1.5 tbsp for greasing/lining the pan
  • 2 ½ tsp sea salt
  • 1½ tsp sugar
  • 2 tsp baking powder
  • 5 eggs
  • 1 cup and 2 tbsp whole milk
  • 2 tbsp Bella Sun Luci extra virgin olive oil
  • 1 cup buter, softened and 1 tbsp not softened for greasing pan
  • 1 8.5 oz Jar Bella Sun Luci Sun Dried Tomatoes, halves
  • 1½ Cup black pitted olives
  • 1 cup roasted red bell peppers
  • 1 log aged goat cheese
  • ½ cup grated parmesan or other hard cheese

Serves 24

Directions

  • Preheat oven to 350º placing the rack in the center.
  • Grease and flour three 8x2 round cake pans.
  • Combine flour, salt, and baking powder. Set aside.
  • With an electric mixer blend eggs and sugar for 30 second on low.
  • Add the butter and olive oil. Then alternate adding milk and the flour mixture to the blender, until both is completely used.
  • Once mixture is completely blended, pour the batter into the three pans equally filling only the bottom of each pan.
  • Sprinkle each pan with ⅓ of the sun dried tomatoes, olives, bell peppers, and goat cheese.
  • Top with grated parmesan cheese and bake for approximately 25 minutes, or until a toothpick comes out clean.
  • Cool before moving to a wire rack.
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